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korean kimchi

Recipe: From the hands of Laboratorios Tongil and chef Nando Granado we present you a recipe for gluten-free and vegan Korean kimchi

korean kimchi korean kimchi

we read it for you


It will help you take care of our microbiota through fermented foods such as Korean kimchi that provide prebiotics and probiotics to our gastrointestinal tract.

SUITABLE FOR CELIACS, VEGETARIANS and VEGANS.

The fermentation time ranges from 48 hours to several days. Keep in mind that the more salt you add to the recipe, the longer the fermentation time it will need and, therefore, the more acidity the final result will have.




RECIPE: KOREAN KIMCHI



⏳ Preparation time: 5 minutes


⏳ Cooking time: 15 minutes


⏳ Time spent: 20 minutes


🍽️ Number of servings: 2 people


❄️☀️Season / Time: All year 🌍


📈 Difficulty level: Very easy 😁




Ingredients:


  • 1 Chinese cabbage or plain cabbage

  • 2 carrots

  • 1 turnip

  • 1 spring onion

  • 2 garlic cloves

  • 50 g. rice flour

  • Salt (4% of the total weight of the vegetable)

  • 20 g. Gochugaru (Korean Chilli Powder)

  • Fish sauce (optional)



Preparation / Steps:


  1. Place the rice flour in a saucepan together with a glass of water and heat until it dissolves well. Reserve until cool.



    Preparation / Steps korean kimchi - Step 1) Place the rice flour in a saucepan together with a glass of water and heat until it dissolves well. Reserve until cool.


  2. Cut the cabbage or bok choy evenly and julienne the rest of the vegetables.



    Preparation / Steps korean kimchi - Step 2) Cut the cabbage or bok choy evenly and julienne the rest of the vegetables.


  3. Mix all the vegetables with the salt and leave to macerate.



    Preparation / Steps korean kimchi - Step 3) Mix all the vegetables with the salt and leave to macerate.


  4. Add the rice flour paste together with the chilli powder and distribute over the entire vegetable mixture until well impregnated.



    Preparation / Steps korean kimchi - Step 4) Add the rice flour paste together with the chilli powder and distribute over the entire vegetable mixture until well impregnated.


  5. Introduce this mixture into clean, dry jars and press well to prevent bubbles from remaining inside.



    Preparation / Steps korean kimchi - Step 5) Introduce this mixture into clean, dry jars and press well to prevent bubbles from remaining inside.


  6. Let the kimchi ferment in a warm, dark place for at least 48 hours.



    Preparation / Steps korean kimchi - Step 6) Let the kimchi ferment in a warm, dark place for at least 48 hours.






Video:



Original recipe: https://tongil.es/kimchi-coreano/

 

Herbal-dietary group with more than 46 years in the natural sector, manufacturing and marketing natural products of the highest quality.

Blog: https://tongil.es/blog/

Academy: https://academy.tongil.es/

Twitter: https://twitter.com/LAB_TONGIL

Facebook: https://www.facebook.com/laboratoriostongil/

Instagram: https://www.instagram.com/labtongil/

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